Vegan Italian Wedding Soup Recipe Easy and Delicious

Italian wedding soup is a beloved classic, traditionally made with meatballs and rich broth, perfect for family gatherings and cozy dinners. But what if you follow a plant-based lifestyle or simply want a lighter, vegan-friendly version without sacrificing the heartiness and flavor?

This vegan Italian wedding soup recipe is exactly what you need! Bursting with tender greens, flavorful vegetable broth, and protein-packed vegan “meatballs,” this soup is both comforting and nourishing.

It combines fresh herbs, wholesome veggies, and a simple homemade vegan meatball mixture that will have everyone asking for seconds.

Whether you’re new to vegan cooking or a seasoned pro looking to diversify your soup repertoire, this recipe offers a delicious twist on a classic favorite. Plus, it’s perfect for meal prep, easy to customize, and a wonderful way to boost your veggie intake.

Let’s dive into this delicious bowl of warmth and flavor that’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This vegan Italian wedding soup offers a perfect balance of flavors and textures. The hearty vegan meatballs are tender and packed with plant-based protein, making the soup satisfying and filling.

The broth is rich and aromatic, infused with fresh herbs and vegetables, creating a comforting taste that feels indulgent yet healthy.

It’s also incredibly versatile! You can swap out greens, add your favorite pasta, or adjust seasoning to your liking.

Plus, this recipe is great for batch cooking and freezes beautifully, so you can enjoy it anytime. If you love classic Italian flavors but want a cruelty-free, wholesome version, this soup ticks all the boxes.

Ingredients

• For the vegan meatballs:
• 1 cup cooked green lentils
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup ground walnuts
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp nutritional yeast (optional)
• For the soup:
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 cup small pasta (acini di pepe or orzo)
• 3 cups chopped kale or spinach
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Equipment

• Large mixing bowl
• Medium saucepan or large pot
• Baking sheet lined with parchment paper
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and cutting board
• Fine-mesh strainer (optional, for rinsing lentils)

Instructions

1. Prepare the flax egg: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Stir and let sit for 10 minutes until gelled.
2. Make the vegan meatball mixture: In a mixing bowl, combine the cooked lentils, breadcrumbs, ground walnuts, minced garlic, parsley, oregano, salt, pepper, nutritional yeast (if using), and flax egg. Mix well until the mixture holds together but is not too wet. Add more breadcrumbs if needed.
3. Form meatballs: Using your hands, roll the mixture into small 1-inch balls and place them on a parchment-lined baking sheet.
4. Bake the meatballs: Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, turning halfway through, until firm and slightly golden. Set aside.
5. Prepare the soup base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
6. Add garlic and herbs: Stir in the minced garlic, dried thyme, and basil. Cook for another minute until fragrant.
7. Add broth and bring to a boil: Pour in the vegetable broth and bring the soup to a boil.
8. Add pasta: Once boiling, add your small pasta and cook according to package instructions (usually 7-9 minutes) until al dente.
9. Add greens and meatballs: In the last 3-4 minutes of cooking, stir in the chopped kale or spinach and the baked vegan meatballs. Simmer until the greens wilt and the meatballs are heated through.
10. Season to taste: Adjust salt and pepper as needed.
11. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!

Tips & Variations

Tip: For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use quinoa flakes or oats as a binder.

Variation: Try adding mushrooms or zucchini to the soup for extra veggies and texture. You can also swap kale for Swiss chard or collard greens.

Make it spicier: Add a pinch of red pepper flakes when sautéing the aromatics for a subtle kick.

For a creamier soup: Stir in a splash of unsweetened plant milk or a dollop of vegan cashew cream before serving.

Nutrition Facts

Serving Suggestions

This vegan Italian wedding soup pairs wonderfully with crusty bread or garlic breadsticks to soak up all the delicious broth. For a lighter meal, serve with a fresh green salad dressed in lemon vinaigrette.

To make your meal even more authentic and satisfying, consider serving alongside a Vegan Bread Machine Recipe for Soft, Delicious Loaves or a bowl of Vegetarian Swiss Chard Recipes for Healthy Meals to complement the flavors in the soup.

Conclusion

This vegan Italian wedding soup is a hearty and wholesome twist on a classic comfort food. Packed with protein-rich lentil meatballs, fresh greens, and a savory vegetable broth, it’s a perfect dish for chilly evenings or anytime you crave something warm and nourishing.

The recipe is simple to follow, adaptable to your pantry and taste preferences, and a fantastic way to enjoy traditional Italian flavors without the meat.

Whether you’re cooking for family, friends, or just yourself, this soup is sure to satisfy and impress. Don’t forget to explore more delicious plant-based recipes like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or try a sweet treat like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to round off your meal.

Happy cooking and buon appetito!

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